The critique:1. Rum soaked cherries and lemon zest over fresh mozzarella with a finish of truffle oil.(Caputo)Needed marscapone instead of mozzarella and whole lemon slices.2. Cherry tomatoes and cilantro over fresh mozzarella and plain tomato sauce.(Caputo)Good as always3. Italian Sausage, onion, and mushrooms over fresh mozzarella and marinara sauce finished with Parmesan.(Caputo)The last one cooked as it turned out and pretty good4. Fresh jalapenos with onions and fresh red bell pepper over over fresh mozzarella+Paramsean and a poblano sauce (kind of like the one Craig makes) with a finish of EVOO (this one is aimed at a guest, it has all her favorites).(Caputo)The winner! IT was pretty spicy due to the poblano sauce, I applied it a little too heavily, but definitely will be added to the menu5. Detroiter, 2x Vermont smoke pepperonis with white cheddar and Monterrey jack, topped with plain tomato sauce.(AT)Very good, the guests had never had the style and it is the leftovers they selected to take home.6. Pepperoni, mushroom, and onions over fresh mozzarella and plain tomato sauce.(AT)Didn't get this far7. (AT)8. (AT)

I have three doughs left, the oven is still at 500 degrees so I will feed the neighbors later today.

480 degrees at firing, it doesn't take long to clear the dome and stabilize it around 700 for NY style. I bet I could burn three small logs a day and keep it at around 400 degrees 7 days a week. Too bad I don't cook every day.

Pepperoni, mushroom, onion and black olive, probably my favorite in the whole world. Then I let the neighbor build them and he had very good combos too. Chicken, pineapple, and basil. Very good. The next was chicken, garlic and rosemary. Then it got ugly.

The only one mix design that survived was the Ruben, pastrami, provolone, brick, with a topping of home made Thousand Island dressing and some Frank's sour kraut. By far my favorite. The others have hamburger, deer sausage, onions, etc in varying proportions. And, of course, a pepperoni.

700g flour (of which 150 was semolina)2 tsp salt (.0495%)1 tsp ADY (.o13%)I started with 390 grams of water with a target of 55%, but I ended up adding 100g more, then 40 grams more to to a workable dough for a final of around 75%

I will let it bulk rise for the better part of the day, then ball it and use it a couple hours later, unless I get distracted, in which case I will fridge them and fire the oven tomorrow.